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Recipe Tags: Weeknight Time To Make Course Main Ingredient Preparation Occasion Healthy Desserts Beans Fruit Diabetic Dinner Party Vegan Vegetarian Cheesecake Dietary Low Cholesterol Low Saturated Fat Soy Tofu Low In Something Citrus Lemon 4 Hours Or Less

I Don't Believe It's Lemon Tofu Cheesecake

It's good... No kidding! Vegan or not, this dessert is a great dairy free treat. This works for people with diabetic and/or heart disease diet guidelines. Prep time is really chill time... There are about 5 minutes of actual busy work for this recipe, 35 minutes of baking and 2 hours of chilling.

Steps

Preheat the oven to 350f.
In a medium bowl , combine graham cracker crumbs , maple syrup and almond extract.
Mix until the graham cracker crumbs are moistened.
Prep a 9 inch springform pan by spraying the bottom and sides with nonstick oil spray , or by oiling with a paper towel.
Bake the crust for 5 minutes , then remove it from the oven and set it aside to cool while you prepare the filling.
Blend all the filling ingredients in a food processor for about 30 seconds , or until smooth.
Pour filling into the springform pan over the cooled crust.
Bake for about 30 minutes or until the top of the cheesecake is lightly browned.
Remove the cheesecake from the oven and allow it to cool.
Place the cooled cheesecake in the refrigerator for at least 2 hours until it is thoroughly chilled and firm.
To serve , take a long knife and heat the blade in hot hot water.
Slide the blade of the knife along the edge of the cooled cheesecake to ensure that it will separate from the pan.
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Ingredients

graham cracker crumbs, maple syrup, almond extract, silken tofu, sugar, tahini, salt, lemon juice, lemon zest, cornstarch, soymilk, slivered almonds